• 1/3 c crushed toasted peanuts
• 250 tub of cream cheese
• 1/2 crunchy peanut butter
• 1/2 c firmly packed brown sugar
• 3/4 c thickened cream
• 8 chocolate wheaten biscuits

Spray 8 holes in your large muffin tray with oil and divide the crushed peanuts between each.

Using an electric beater, mix the cream cheese, peanut butter and sugar in a bowl until smooth.  Beat in the cream until just combined.  Spoon the mixture over the nuts and smooth the surface.

Press a biscuit chocolate side down into each whole and cover with plastic wrap.  Freeze overnight.  Remove from the tray using a warm knife and serve on a plate with biscuit side down and garnish with extra chocolate and fresh strawberries.